Contents of sodium-chloride in various groups of locally manufactured meat
Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Institute for Animal Husbandry, Belgrade
2021
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| Acceso en línea: | https://doaj.org/article/c205a37d43f2481d9f73fe1fa30a5ae5 |
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